Fried brain sandwich

Fried brain sandwich is a traditional dish that originated in the United States, particularly in the state of Indiana. It consists of sliced calf or pig brains that are battered and deep-fried, typically served on bread or a bun.

History

The fried brain sandwich has its roots in the early 19th century when it was a popular dish among German immigrants in the Midwestern United States. The dish became particularly associated with the city of Evansville, Indiana, where it was commonly served in local diners and restaurants.

Preparation

The preparation of a fried brain sandwich involves several steps:

1. The brains are first soaked in salt water to remove any impurities.
2. They are then sliced into thin pieces.
3. The slices are coated in a batter made from flour, eggs, and milk.
4. The battered slices are deep-fried until golden brown.
5. The fried brains are served on a bun, often with condiments such as mustard, pickles, and onions.

Cultural Significance

The fried brain sandwich is considered a regional delicacy in parts of the Midwest. It is often featured at local fairs and festivals, and some restaurants have gained fame for their unique takes on the dish. Despite its popularity in certain areas, the dish has seen a decline in recent years due to concerns over mad cow disease and changing dietary preferences.

Health Concerns

Consumption of brain tissue has raised health concerns, particularly related to bovine spongiform encephalopathy (BSE), commonly known as mad cow disease. This has led to a decrease in the availability of calf brains, with many establishments switching to pig brains as a safer alternative.

See Also

• Offal
• Deep frying
• Midwestern United States cuisine
• Mad cow disease